以鸡小胸肉为主要原料，通过常规工艺制作调理川香鸡柳，以未添加抗氧化剂为空白组，比较不同抗氧化剂添加组（茶多酚组、D-异抗坏血酸钠组、迷迭香提取物组、维生素E组）在冷藏过程中感官品质、L*、a*、b*值、硫代巴比妥酸值（TBA）、菌落总数等的变化，旨在筛选出能提高冷藏调理川香鸡柳保鲜效果的抗氧化剂种类。结果表明：就调理川香鸡柳在贮藏期间的感官品质、a*值和b*值的稳定性而言，茶多酚组最佳（冷藏第4 d产品的色泽、气味感官评分出现显著性下降，p<0.05），其次是D-异抗坏血酸钠组，而空白组最差（冷藏第1 d产品的气味感官评分即出现显著性下降，p<0.05）。此外，调理川香鸡柳冷藏期间，茶多酚组对应的TBA值、菌落总数总体变化率均最小（分别增加86.67%和37.29%）。综上，冷藏调理川香鸡柳生产用的适宜抗氧化剂为茶多酚，添加量0.4 g/kg。

Preprocessed Sichuan-style chicken breast strips with no antioxidant (control), tea polyphenol, sodium erythorbate, vitamin E or rosemary extract were prepared and stored at 4 ℃, separately. The sensory score, L*a*b* value, thiobarbituric acid value (TBA value), and aerobic plate count of Sichuan-style chicken breast strips were investigated. Compared to the control, four antioxidant treatments were effective in maintaining the sensory quality of Sichuan-style chicken breast strips. Four antioxidant treatments reduced TBA values and aerobic plate counts of Sichuan-style chicken breast strips. Tea polyphenol had the best antioxidant effect in Sichuan-style chicken breast strips, followed by sodium erythorbate treatment. The color and odor sensory score of preprocessed Sichuan-style chicken breast strips with tea polyphenol reduced significantly during cold stored at the fourth day (p<0.05), while the control at the first day (p<0.05). In addition, the preprocessed Sichuan-style chicken breast strips with tea polyphenol had the smallest change rate of TBA value and aerobic plate count during cold storage (increased by 86.67% and 37.29%, respectively). It is suggested that adding 0.4 g/kg tea polyphenol in preprocessed Sichuan-style chicken breast strips can improve antioxidant properties.

河南省重大科技专项(161100110800)；河南省自然科学基金研究项目资助（152300410068）；河南农业大学博士科研启动基金项目(30600779)